BBQ-Rubbed Chicken
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BBQ-Rubbed Chicken

BBQ-Rubbed Chicken

with Roasted Veggie Salad and Pepitas

Sweet and smoky BBQ chicken is the perfect topper for a hearty roasted sweet potato and spinach salad. This dish is ideal for tonight's dinner, but will taste just as good for tomorrow's lunch!

Tags:
Family Friendly
Allergens:
Sulphites
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

340 g

Sweet Potato

113 g

Baby Spinach

113 g

Red Onion

28 g

Pepitas

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 tbsp

BBQ Seasoning

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tsp

Dill-Garlic Spice Blend

Not included in your delivery

3.5 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories770 kcal
Fat48 g
Saturated Fat9 g
Carbohydrate49 g
Sugar14 g
Dietary Fiber9 g
Protein37 g
Cholesterol145 mg
Sodium1140 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Large Bowl
Whisk

Instructions

Roast veggies
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut onion into 1/2-inch pieces. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, onions and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 20-22 min.

Toast pepitas
2

While veggies roast, heat a large non-stick medium heat. Add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer pepitas to a plate.

Cook chicken
3

Pat chicken dry with paper towels. Season with salt and BBQ Seasoning. Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Bake in the top of the oven until chicken is cooked through, 10-12 min.**

Make dill sauce
4

While chicken bakes, add mayo, Dill-Garlic Spice Blend and 1 tsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Make salad
5

When roasted veggies are done, add vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add roasted veggies and spinach, then toss to combine.

Finish and serve
6

Thinly slice chicken. Divide salad between plates, then top with chicken. Spoon dill sauce over chicken, then sprinkle pepitas over top.